Place the first six ingredients in a blender. Turn the blender on the lowest setting and slowly drizzle Holy Smoke into the blender. Season the sauce with salt and pepper to taste. This is the point where you can add more vinegar or lemon juice if you want a little more zing to the sauce.

Traditionally in Argentina this is a classic steak sauce, but you can try it on fish, chicken, tacos, or just about anything you can think to put on it.

This should make about ¾ Cup of Chimichurri, and will stay refrigerated for a week. Enjoy!